CATTLE 6^ 



by dwellers in towns, and it is a demand worth 

 catering for. To do so one must aim at rearing 

 what may be termed ''baby" beef, in other 

 words, the cattle must be got ready for the 

 butcher at from one to one and a half years old, 

 instead of from two to three years old. The 

 economy of this is evident when one realises 

 that it results in the saving of one to two years' 

 keep, a very important item. This young beef, 

 however, is scarcely equal in quality to older 

 meat, it is fatter and less tasty ; but as these 

 small joints find a ready sale to the butcher, 

 and are cheaply produced, they are well worth 

 going in for. 



To produce this young beef sound, well-bred 

 stock, of a strain that can be relied on as good 

 doers, are necessary. Any good beef-producing 

 breed will do, but the best are a cross between 

 the Shorthorn and the Galloway or Aberdeen- 

 Angus, the progeny being termed Blue-greys. 

 The calves must be fed extra v/ell from birth, 

 and no milk substitutes should be used in their 

 younger days ; they should be given whole milk 

 till weaning and a little meal in addition. Their 

 subsequent diet of roots, hay and straw should 

 be supplemented with good linseed cake. 



F 2 



